Denise says:

  • Kung pao is a Chinese method of cooking, normally stir fried or deep fried and served with a spicy hot sauce with added peanuts. Very often used with chicken but works equally well with cauliflower or slabs of firm tofu. I am a big fan of cauliflower and this recipe is one I never get bored with!
  • The sauce coats the cauliflower with flavours of sweet, sticky, salty, tangy, and a touch spicy…
  • The Chinese New Year 2021 is the year of the Ox, starting 12 February and their celebrating last 16 days commencing with the Lantern festival.
  • Preparation Time: 15 minutes
  • Cooking Time: 15 minutes
  • Serves: 4 people

Ingredients:

  • 1 large cauliflower, cut into florets
  • 2 tablespoons corn flour
  • 2 tablespoons canned full fat coconut milk
  • 75ml + 2 tablespoons soya sauce
  • 3 tablespoons hoisin sauce
  • 2 tablespoons real maple syrup or honey
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame
  • 2 cloves garlic -peeled and grated
  • 3cm fresh ginger, peeled grated
  • 4 spring onions, chopped
  • 1/2 teaspoon crushed chilli flakes,
  • 1 pinch black pepper
  • 50g salted peanuts, chopped,
  • Garnish:
  • 2 spring onions – sliced at an angle
  •  2 tablespoons salted peanuts
  • 2 tablespoons sesame seeds – roasted
  • Serve with steamed white or brown rice

Method

  1. Preheat the oven to 225C. Line a baking tray with baking parchment paper.
  2. Mix 1 tablespoon corn flour with the coconut milk and 2 tablespoons soya sauce. In a large bowl, toss the cauliflower evenly with this mixture so that it coats all the florets.
  3. Spread the cauliflower in an even layer on the prepared baking tray. Transfer to the oven and bake for 10 minutes or until tender.
  4. Combine the remaining 75ml soy sauce, hoisin sauce, honey, vinegar, chilli flakes, and a pinch of pepper.
  5. Add 60ml cold water and the remaining 1 tablespoons cornflour, whisking until combined and smooth.
  6. Heat the oil in a large frying pan over medium heat. Add the garlic, ginger, and spring onions, and cook 5 minutes or until fragrant.
  7. Stir in the soy sauce mixture and bring to a boil over medium heat. Once boiling, reduce the heat to low. Add the cauliflower and cook, stirring occasionally, until the sauce thickens slightly, about 5 minutes.
  8. Remove from the heat, stir in the peanuts.
Serve the cauliflower and sauce over bowls of rice. Garnish the top with additional peanuts and spring onions.
Tagged in: Cauliflower, chilli, Chinese, Coconut Milk, Family dinner, Garlic, Ginger, Main course vegan, Peanuts, sesame oil, soya sauce, Spring Onions, Vegan main Course, vegetarian